Thursday, June 10, 2010

Potato Chip Chicken Bake ™

This a very easy and fun dish for a summer meal. Instead of breadcrumbs, I used potato chips to coat the chicken. Feel free to use one whole egg and 1 egg white instead of the 2 whole eggs if desired. Enjoy!

8 oz approx. kettle style potato chips (crushed)
4 boneless skinless chicken breasts
1/4 tsp black pepper
1/8 tsp salt (optional)
Squeeze of lemon
2 eggs
Nonstick cooking spray

Preheat oven to 400' F

Spray cooking sheet with nonstick cooking spray.

Crack two eggs in a shallow dish and beat gently with a fork. Add salt and pepper to the eggs. You can even add your favorite herbs and spices if desired.

In a plastic baggie, place potato chips. Use a rolling pin to crush them. You can also use your hands to crush them. Pour chips into a shallow dish.

Dip chicken into eggs, coating both sides. Dip chicken into chips. Make sure chicken is evenly coated on both sides.  Place on a cookie sheet.  Repeat process with remaining chicken. Squeeze a little lemon over top of chicken.

Bake for 25 minutes or until done.

Serves

1 comment:

Stephanie said...

This sounds so good! I love your use of the potato chips instead of breadcrumbs... yum!

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